55 minutes

For the filling
amaretti biscuits – according to Emilian tradition-, 5,3 oz
pumpkin, 70 oz
Parmigiano Reggiano cheese, 5,3 oz

For the pasta:
plain flour, 14,1 oz
whole eggs, 4


Bake the pumpkin at about 200°C until it has lost most of its water, without getting too dry. When ready, peel it and remove the film that will have formed on the pulp. Let to cool for a few minutes. Crush amaretti and grate
Parmigiano Reggiano. Mix together the pulp with salt, nutmeg (be careful not to overdo it), cheese, amaretti and, if necessary, a few breadcrumbs. If the pumpkin is not sweet enough, add a tablespoon of sugar or honey. Combine all
the ingredients with the pumpkin until you have a smooth and thick cream.
Mix together flour, the whole eggs and water to make a soft dough.Let it rest for half an hour then roll it out. Use a tablespoon to place scoops of filling the size of egg yolks onto the pasta. Fold the pasta and cut it into rectangles, tortelli, taking care to seal firmly the edges of pasta by pressing them with your finger. Cook tortelli in plenty of
salted water until al dente, drain and place them in layers in a casserole dish, sprinkling each layer with melted butter with sage and little grated cheese. Finish off the cooking in a bain-marie. For a tastier version, dress tortelli with a soffritto of onion and tomato, together with lard, pancetta or pork pesto. In Piacenza, tortelli are sometimes accompanied by a “red” sauce with porcini mushrooms.

Thanks to: Food Emilia